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Shoarma Seasoning
Now and then I’ll buy a commercially prepared spice mix that I always regret buying after tasting it. These mixes seem to lack any kind of flavour—you can tell the spices are old and have lost a lot of their strength—are way too salty, and you can taste the MSG and pretty much nothing else.
That’s why I make my own spice mixes. Using whole spices when I can, toasting them first to bring out their flavour, and then using a spice or coffee-mill to grind them gives you a far better result than any kind of store-bought mix could ever give. It tastes different from store-bought, but in a really good way.
Same applies to this Shoarma Seasoning (also known as Shawarma). Shoarma is probably one of the most popular Middle Eastern foods you can find in the Netherlands.
Ingredients:
1/2 tsp black peppercorns
1/2 tsp allspice berries
1/2 tsp cumin seeds
1 tsp coriander seeds
1 small cinnamon stick
1/2 tsp garlic powder
1 tsp ground cumin
1 1/2 tsp sweet paprika powder
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp turmeric
1/2 tsp dried chili flakes
1 tsp ground parsley
1 tsp kosher salt
Directions:
I combine ground spices with roasted whole spices because it just gives me the best result. You can use all ground as well, of course.
Put the first 5 spices in a dry, hot skillet and just toss them around for a good 2 minutes.
Combine the remaining spices in a mortar, spice mill or coffee mill.
Add your dry-roasted spices.
And blitz until you have a fine grind. This smells and tastes so much better than a store-bought mix. Different, though, but in a good way.
Last but not least, stir in the dried parsley flakes.
This makes for about 3 tbsp spice mix. I generally use 1 tbsp per 1/2 a pound of meat or poultry.
Store in an air-tight container.
| Shoarma Seasoning | |||||||||
| Ingredients |
1/2 tsp allspice berries 1/2 tsp cumin seeds 1 tsp coriander seeds 1 small cinnamon stick 1/2 tsp garlic powder 1 tsp ground cumin 1 1/2 tsp sweet paprika powder 1/2 tsp ground ginger 1/4 tsp nutmeg 1/2 tsp turmeric 1/2 tsp dried chili flakes 1 tsp ground parsley 1 tsp kosher salt Directions |
|
Put the first 5 spices in a dry, hot skillet and just toss them around for a good 2 minutes. Combine the remaining spices in a mortar, spice mill or coffee mill and the dry-roasted spices. Blitz until you have a fine grind and stir in the parsley flakes. Store in an air-tight container. Meal type: |
Spices |
Servings: |
1 |
Copyright: |
© kayotickitchen.com |
|
13 Comments »
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I love that first photograph Kay. And thanks for the recipe. I needed a good shoarma seasoning!
Thanks. When it comes to spice mixes, I’m never really sure just how to get a half decent photograph out of it…
ferst pic is great…. always think how many of you work on site doing the cooking and taking pic..
Oh my – toasting the spices before grinding sounds amazing – brings it to a whole new level! And yes, lovely photos, as always. They’re so clean and pretty. :)
I don’t toast mine. I have to try yours. I am always up for something different ;)
Brings out so much more flavour!
I love your blog. How long do you think the spice stays good? Do you refrigerate it?
I never refrigerate my spices! If you store them in an air-tight container you can easily keep these spices for a year or two.
This looks so good Kay and must be so aromatic
What are these spices for?
For shawarma!
Few days late, I mixed my own off internet search in hopes of Gyro Brats from alamb I bought. Next time more pepper and marjoram. Your’s has no fenugeek? I thought this was main player in mix.
Hi Kay,
I just found your site through a recipe found on Pinterest. I love how you include some recipe scrapbook pages. I want to start a family cookbook scrapbook. I love your site. Happy cooking. Kathy!